Description
Deliciously crispy smashed baby potatoes seasoned with rosemary and olive oil.
Ingredients
Scale
- 1 pound baby potatoes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 2 teaspoons fresh rosemary, chopped
Instructions
- Preheat your oven to 425°F (220°C).
- Boil the baby potatoes in salted water until fork-tender (about 15-20 minutes). Drain and let cool slightly.
- Gently smash each potato until about half an inch thick.
- Place the smashed potatoes on a parchment-lined baking sheet. Drizzle with olive oil, then sprinkle with sea salt and chopped rosemary.
- Roast for 25-30 minutes or until golden brown and crispy, flipping halfway through cooking.
- Serve immediately with your favorite dipping sauce or alongside grilled meats.
Notes
- Ensure potatoes are thoroughly drained before smashing for extra crispiness.
- For added flavor, try using garlic powder in addition to the rosemary.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg